Crockpot Hawaiian Chicken Wings

Crockpot Hawaiian wings are a no-fuss, crowd-pleasing favorite that deliver big sweet-and-savory flavor with almost no hands-on work.

They’re similar to huli huli chicken wings, thanks to a pineapple-soy marinade that’s rich with garlic and ginger. But unlike traditional wings, these don’t require deep frying. The slow cooker does all the heavy lifting, and a quick broil at the end gives them a caramelized, finger-lickin’ finish.

The slow cooker really is the hero of party food prep — especially when it comes to appetizers and finger foods. I’ve used it for everything from crockpot buffalo chicken dip and crockpot spinach and artichoke dip to little smokies and coca cola meatballs.

Now these pineapple chicken wings have officially joined the lineup. They’re perfect for game days, gatherings, or a lazy weeknight dinner that tastes like anything but.

Ingredients for Sweet Hawaiian Crockpot Chicken Wings

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Chicken wings – Fresh or frozen wings that have been thawed in the refrigerator at least 4 hours. See note below, in “additions & variations” section, for using breasts or thighs instead of wings.
• Granulated + brown sugar – Brown sugar adds depth and a hint of molasses.
• Garlic + ground ginger – Boosts flavor and gives a subtle bite.
• Low-sodium soy sauce – Savory, umami flavor for a nice balance to the sweetness.
• Pineapple juice – I like to juice from canned pineapple for convenience, and use the chunks for garnish.
• Cornstarch – To thicken the sauce so that it will coat the wings nicely.
• Optional garnish – Pineapple chunks and sliced scallions (green onions) add color and freshness.

How to Make Crockpot Hawaiian Chicken Wings

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

1. Make the pineapple teriyaki sauce: Whisk together sugars, garlic, ginger, soy sauce, pineapple juice, and cornstarch. Reserve ¼ cup for basting before broiling.
2. Add wings to slow cooker: Pat wings dry and place in crockpot. Pour sauce over and stir to coat.
3. Cook: Cover and cook fresh or thawed chicken on low for 3–4 hours or frozen chicken on high for 2.5–3 hours, until wings reach 165°F on an instant read thermometer.
4. Optional broil: Use tongs to transfer wings to a foil-lined baking sheet. Brush with reserved marinade and broil 3–4 minutes, turning halfway through, until glossy and caramelized.
5. Serve: Top with scallions and pineapple chunks, and enjoy!

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Transfer them to a large zipper-lock freezer bag and keep them frozen for up to 2 months. You can include the marinade as well. Thaw in the fridge overnight and reheat them just before serving.

How to Reheat: These teriyaki buffalo wings can be reheated right back in the slow cooker or in the oven at 350°F.

Additions and variations

• Use chicken breasts or thighs. This recipe also works well with boneless skinless chicken breasts or thighs, although they will take longer to cook. Cube breasts or cook whole and shred after cooking. Delicious served over rice.
  Add some heat. Add red pepper flakes or sriracha to the sauce.
• Use fresh pineapple. Use fresh pineapple for garnish, or skip if you prefer it less sweet.
• Smoky flavor: Stir in smoked paprika or a few drops of liquid smoke.

More Slow Cooker Chicken Recipes

• Crockpot Orange Chicken
• BWW Garlic Parmesan Chicken Pasta
• Crockpot Marry Me Chicken
• Crockpot Chicken Thighs (Bone-In)